Frederic Melton
Cheese is a dairy product that is generally gluten-free. However, some cheese products may contain gluten due to additives or the manufacturing process. Gluten is a protein found in wheat, rye, and barley, and it is commonly found in bread, pasta, baked goods, and beer. For those with celiac disease or gluten sensitivity, it is important to read the labels of packaged or processed cheese to ensure it is gluten-free. Some cheeses, like blue cheese, may be grown on wheat or rye bread, while others may contain starch or cellulose to prevent sticking. While most cheese is gluten-free, it is always good to check the label to ensure it meets your dietary needs.
| Characteristics | Values |
|---|---|
| Gluten-containing ingredients | Wheat, barley, rye, wheat starch, modified food starch made from wheat |
| Gluten-free cheese types | Blue cheese, Brie, cottage cheese, cream cheese, shredded cheese, string cheese, cheese powder, cheese whiz, cheese spreads |
| Gluten-free alternatives to cheese | Avocado, nutritional yeast |
| Gluten-free certification | Certified Gluten-Free seal, Certified by Gluten-Free Certification Organization (GFCO) |
| Gluten-free limit | Less than 20 parts per million (ppm) |
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What You'll Learn
- Most cheese is gluten-free, but some additives may contain gluten
- Gluten is often added to cheese as a thickener or stabiliser
- Gluten-free cheese may be contaminated by gluten-containing foods
- People with celiac disease should be vigilant about checking labels
- Gluten-free cheese can be contaminated at the store level
Most cheese is gluten-free, but some additives may contain gluten
Cheese is a dairy product, and dairy is generally considered gluten-free. However, some cheeses may contain gluten, depending on how they are produced and which additives are used. Gluten is often added as a thickener or stabiliser to cheese products to prolong shelf life or prevent ingredients from separating.
Natural cheese of all types is typically gluten-free. However, gluten may be added during the manufacturing of some cheeses and cheese products. Some cheeses may also be grown on wheat or rye bread, which contains gluten. Cheeses that are usually gluten-free include blue cheese, gorgonzola, brie, cottage cheese, cream cheese, shredded cheese, string cheese, cheese powder, and cheese whiz.
Cheese spreads, on the other hand, can sometimes contain gluten to improve consistency or add flavouring. Dairy-free cheeses may also contain gluten, as some are made with flour. Breaded mozzarella sticks are also not gluten-free, as they are coated in breadcrumbs. Cheesecake is not gluten-free because the crust is made with wheat flour.
To ensure that cheese is gluten-free, it is important to read the labels of packaged or processed cheese. The U.S. Food and Drug Administration (FDA) has set a standard that food products must have a gluten limit of less than 20 parts per million (ppm) to qualify for a "gluten-free" label. This level is considered safe even for those with celiac disease.
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Gluten is often added to cheese as a thickener or stabiliser
Most cheese is naturally gluten-free. However, some cheese products may contain gluten due to additives or the way they are produced. Gluten is often added to cheese as a thickener or stabiliser to prolong the product's shelf life or to keep the ingredients from separating.
Cheese spreads, for example, may contain gluten to improve consistency or add flavour. Similarly, cottage cheese is usually gluten-free, but some brands use wheat starch or modified food starch made from wheat to thicken the product or extend its shelf life. Shredded cheese can sometimes have starch or cellulose added to prevent the shreds from sticking together, and while potato starch is gluten-free, some cellulose is derived from wheat.
Cheese is also often served with crackers, so there is a possibility of cross-contact with gluten. Blue cheese is usually gluten-free, but it may be produced with mould cultures that are grown on wheat or rye bread. Cheesecake is not gluten-free because the crust is made with wheat flour, and breaded mozzarella sticks are coated in breadcrumbs. Dairy-free cheese may not be gluten-free, as some types are made with flour.
People who are gluten intolerant or have celiac disease should carefully check the packaging of cheese products to ensure they do not contain gluten. They should look for gluten-free labels and review the ingredients list, avoiding ingredients like wheat, barley, rye, and their derivatives.
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Gluten-free cheese may be contaminated by gluten-containing foods
Most cheese is gluten-free, but some may contain gluten depending on how it is produced and which additives are used. Gluten is often added as a thickener or stabilizer to cheese products to prolong their shelf life or prevent ingredients from separating. For example, some cottage cheese brands use wheat starch or modified food starch made from wheat to thicken the product or extend its shelf life.
Cheese spreads, such as cheese whiz, are usually gluten-free, but some brands may use gluten to improve consistency or add flavoring. Dairy-free cheeses may also contain gluten, as some are made with flour. Shredded cheese can sometimes have starch or cellulose added to prevent the shreds from sticking together, and this cellulose can sometimes come from wheat.
Blue cheese is usually gluten-free, but some may contain traces of gluten if the mold cultures were grown on wheat or rye bread. Similarly, specialty cheeses made with beer may contain gluten. Cheesecake is not gluten-free unless specified on the label, as the crust is typically made with flour or graham crackers. Breaded mozzarella sticks are also not gluten-free, and mozzarella sticks from a restaurant may be fried in the same oil as gluten-containing foods.
Even cheese marked as gluten-free may become contaminated by gluten-containing foods during production or storage. This type of contamination usually results in very small amounts of gluten and is typically only an issue for those with celiac disease. According to the U.S. Food and Drug Administration (FDA), a product must have a gluten limit of less than 20 parts per million (ppm) to qualify for a "gluten-free" label, and this level is considered safe for those with celiac disease. However, those with celiac disease may need to be more vigilant and check food labels to learn about the factory their food was made in if they experience symptoms from minimal exposure.
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People with celiac disease should be vigilant about checking labels
Cheese spreads, while often gluten-free, may also contain gluten to improve consistency or add flavor. Dairy-free cheeses may also contain gluten, as some are made with flour. Blue cheese is usually gluten-free, but mold cultures may be grown on wheat or rye bread, so it is important to read the label. Similarly, cottage cheese is usually gluten-free, but some brands use wheat starch or modified food starch made from wheat to thicken the product or extend its shelf life.
Even cheese marked as gluten-free can become contaminated by gluten-containing foods, and this can be an issue for those with celiac disease. Therefore, it is important to check the label for gluten-containing ingredients such as wheat, barley, rye, or their derivatives. Purchasing cheese produced in gluten-free factories can help, and some organizations like the Gluten-Free Certification Organization (GFCO) test products for stringent standards. According to the FDA, a gluten-free product must contain less than 20 parts per million (ppm) of gluten, which is the smallest amount detectable by scientific tools and is considered safe for people with celiac disease.
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Gluten-free cheese can be contaminated at the store level
Most cheese is gluten-free, but it is important to read the labels of all packaged or processed cheese before eating it. This is because gluten may be added during the manufacturing of some cheeses and cheese products. Gluten is often added as a thickener or stabilizer to cheese products to prolong their shelf life or to keep the ingredients from separating.
Cheese spreads, for example, can sometimes contain gluten to improve consistency or flavoring. Dairy-free cheeses may also be an issue as some types are made with flour. Blue cheese, while usually gluten-free, may sometimes contain traces of gluten if the mold cultures were grown on wheat or rye bread. Similarly, while cottage cheese is usually gluten-free, some brands use wheat starch or modified food starch made from wheat to thicken the product or extend its shelf life. Shredded cheese can sometimes have starch or cellulose added to keep the bits of cheese from sticking together, and while potato starch is gluten-free, some cellulose can come from wheat.
Gluten-free cheeses may sometimes become contaminated by products containing gluten. This contamination usually results in very small amounts of gluten, and it is usually only an issue for those with celiac disease. People with gluten sensitivity can usually tolerate foods contaminated at the store level. However, those with celiac disease need to be more vigilant. Always check food labels to learn about the factory your food was made in if you experience symptoms from minimal exposure. Purchasing cheese and cheese products that are labeled as produced in gluten-free factories can help.
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Frequently asked questions
While most cheese is gluten-free, some cheese may contain gluten depending on how it is produced and which additives are used. Gluten is often added as a thickener or stabilizer to cheese products to prolong their shelf life or to keep the ingredients from separating.
Blue cheese may sometimes contain traces of gluten if the mould cultures are grown on wheat or rye bread. Cheese spreads may also contain gluten to improve their consistency or flavour.
Gluten can be derived from wheat, barley, rye, and their derivatives. So, watch out for these ingredients on the label. If you see "modified food starch" on the label and there is no mention of wheat in the ingredients list, the cheese should be gluten-free.
The Food and Drug Administration (FDA) has set a standard that food products must have a gluten limit of less than 20 parts per million (ppm) to qualify for a "gluten-free" label. This amount is tolerable even for those with celiac disease.
